Ingredients

• 1 kg - kabuli channa
• 2 litres - milk
• Salt and chilli powder to taste
• 1 - lime
• 1/2 tsp - cooking soda
• 2 tbsp - curd
• 3 tbsp - ghee
• 2 - large onions
• Garam masala
• 2" pieces - ginger
• Chopped coriander leaves
• 4 - green chillies

How to Make Channa Paneer

• Boil the milk, squeeze the lime into it and remove from the fire.
• When the milk is curdled and cool put it in a clean muslin cloth, tie up the ends and hand up to drain out all the whey.
• Remove from the cloth, spread out evenly on a flat dish with a heavy board (with a weight on it) on top to further drain out the liquid.
• Then cut into small square pieces.
• Deep fry in ghee until light brown. Remove.
• Wash and soak the chana overnight with cooking soda.
• Next day boil it in fresh water with salt to taste until tender.
• Grind the onions and ginger to a fine paste.
• Heat the ghee in a pan and brown the onions and ginger paste.
• Add the chilli powder, curds and cooked chana.
• Cook for about 10 minutes, mix well, then take off the fire and sprinkle with garam masala and amchoor.
• Add the fried paneer, mix and serve garnished with coriander leaves and green chillies.